Slow Cooker Chicken Cacciatore (2024)

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Oct 23, 2018 by Karina · This post may contain affiliate links

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Slow Cooker Chicken Cacciatore with potatoes is an EASY weeknight dinner that cooks itself! With chicken falling off the bone in an Italian stew, this is comfort food at its finest.

Slow Cooker Chicken Cacciatore is one of the most easy and flavoursome recipes I’ve made! That’s along aside Slow Cooker Asian Glazed Chicken, Slow Cooker Mediterranean Chicken, Slow Cooker Steak and Gravy Pies, and many more!

Slow Cooker Chicken Cacciatore

Cacciatore meanshunterin Italian, andalla cacciatoratranslatesto a ‘hunter-style’ meal or stew with chicken, onions, herbs and vegetables, allsimmered down in a thick and rich tomato sauce, until the chicken is falling off the bone.

A step up from my popularChicken Cacciatorerecipe, THISCacciatore has the added bonus of baby potatoes AND isso easy to make! No baby sitting a pot over the stove required because it’s all done in your slow cooker!

Included in this recipe is the option to browning the chicken first. Personally, I love searing any meat before adding it into the slow cooker, for added flavour. But you don’t have too! Especially if preparing this before work and rushing out the door 20 minutes late with one shoe in hand…..never mind.

Once it’s all done, serve over pasta, steamed vegetables, spaghetti squash OR rice.

More Slow Cooker Suggestions:

Slow Cooker Honey Garlic Chicken

Slow Cooker Chili

Slow Cooker Whole Chicken

Slow Cooker Vegetarian Quinoa Chili

Slow Cooker Chicken Cacciatore With Potatoes

Author: Karina

Slow Cooker Chicken Cacciatore With Potatoes is an EASY weeknight dinner that cooks itself! With chicken falling off the bone in an Italian stew!

4.41 from 37 votes

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Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

Serves: 6 serves

Ingredients

▢ 6 chicken thighs bone-in, skin on or off
▢ Salt and pepper to season
▢ 2 tablespoons olive oil (more if needed )
▢ 2 pounds (1 kg) baby potatoes quartered
▢ 2 tablespoons minced garlic (or 8 cloves)
▢ 1 medium onion roughly chopped
▢ 1 small yellow pepper (capsicum), deseeded and diced
▢ 1 small red pepper (capsicum), deseeded and diced
▢ 2 carrots peeled and sliced
▢ 14 oz (410g) can crushed tomatoes
▢ 14 oz (400g) bottle tomato passata (tomato sauce or puree for US readers)*
▢ 150 ml red wine (optional -- substitute with beef broth IF DESIRED)
▢ 2 tablespoons tomato paste
▢ 2 tablespoons freshly chopped parsley
▢ 1 teaspoon each dried basil and oregano
▢ 1 beef bouillon cube crushed
▢ 1 teaspoon salt (adjust to your taste)
▢ pepper (adjust to your taste)
▢ ½ teaspoon red pepper flakes (optional)
▢ 1 cup sliced mushrooms
▢ ½ cup pitted black olives

Instructions

(OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).
Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
Serve over rice, pasta or spaghetti squash.

Notes

*Substitute crushed tomatoes for the tomato passata or puree if you can't find it.

Nutrition

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Reader Interactions

Comments

Jennifer says
June 21, 2024 at 9:24 am

Other than adding capers I I made the recipe exactly as written and it turned out great. I cooked with skin on for flavor then pulled it off before serving.
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Mike says
December 02, 2023 at 3:46 pm

This was a very good recipe. The only thing I did differently was use boneless thighs. If it’s to be fall off the bone tender, I left them out from the start. I also hate flabby chicken skin, so was nice to not have to deal w that. Nice mix of seasonings (though I added a needed bay leaf & t. of Rosemary) and wine and it was delicious made w kalmata olives! I felt the sauce was a bit thin, so next time I’ll use a whole can 6oz of tomato paste to thicken it up more. Also only had 1.5lbs baby potatoes. W a bit thicker sauce and additional potatoes, you wouldn’t need the extra carbs of pasta.
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Gertrude says
October 21, 2023 at 11:38 pm

I made a version of this recipe and it was great! I didn’t serve it with rice but I will with the leftovers. I didn’t brown the chicken, used drumsticks, forgot the carrots, added peas, no olives as my husband doesn’t like them. I wish I had used double the chicken. Next time I will.
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